I have a confession- I skipped a week of baking. It was about a million degrees outside the first week of July, and hubby’s parents were here. We were not actually home much, but we did catch a Sunday sale on locally made breads, which were pretty good. (I forgot to get a picture-sorry) If you are in or near Cottonwood and don’t bake, you should get fresh bread from these guys. They have a gluten free location as well.

Based on the fact that is was still unbearably hot, I decided waffles qualified as bread. These were good, but I prefer Alton Brown waffle recipes. I usually make a batch, freeze them, and then toast them for breakfast.

Third week of not wanting to use the oven, so I made this naan bread because I could make it on the stove top griddle. It was amazingly delicious. We made it twice this week and once the next week (for reasons you will soon see).

Week 29: Paleo/Gluten Free naan bread (or not)

So no link for this one, since it was a failed recipe, I thought I wouldn’t add it in. We wanted to make a paleo version of the naan bread, but the main flour for paleo recipes was ridiculously expensive here. So then we tried to make a gluten free naan bread, which was good in theory, but turned out like this:

So since we couldn’t use it for fajitas, we made the third batch of naan.

Week 30: 100% whole wheat bread

I wanted to try a full wheat bread. I was shocked at how amazingly soft it was. Pretty tasty as a grilled cheese.

We plan on using the eggplant ad some tomatoes for a ratatouille type pasta. I getting fresh milk on Monday so I will make some cheese and we will have fresh pizza. Also planning a stir fry to try to use up some sprouts. Got to use some greens for something. Hubby things maybe in some Mac and cheese. That will only make a dent (as we forgot to put the greens in the frittata we planned to use them in last week).

I will have you notice that there was no (sweet) fruit in my box, but never fear:

(Ugly, sweet) nectarines that I picked thanks to Lindsey…and also a few bunches of grapes. So thankfully I am set on fruit again for a little while. It would be awesome if my freezer was fixed and I could freeze it in bigger batches.

Yay fresh fruit!!! Oh and speaking of fresh fruit, my husband gleaned a peach tree out at the farm he works at this week and came home my hero:

My original plan (in addition to the peach crisp that I made), was to freeze most of these peaches, but our freezer is on the fritz and the land lord is ordering a part, so we also made some peach jam:

I think we will also be able to make some peach pocket pies to put in he freezer. Fresh fruit for the win!

The menu for the week…was invented by the hubby- so I don’t really know what it involves, but I do know we are making this squash frittata (again) because it’s an excellent way to use up a bunch of squash.
Right now I am supervising the boys making a batch of pickled vegetables from our friends garden.

I am retired from making pickles because I think they never get eaten, but I am supervising to make sure they don’t give themselves botchalism 🙂

Have a yummy week. And check out the rest of the lovely summer boxes over at In Her Chucks link up.

In the book Animal Vegetable Miracle, the younger daughter puts “fresh fruit?” on the farmers market shopping list. That is me too. Any and all fruit and I am excited. So imagine my happy face when I saw this week’s box contents:

We’ve got a frittata on the menu to use some of the squash. We made this delicious pizza with one of the red onions. There are some salads in our future as well as some pesto pasta to use up some of the greens. But as for the fruit, I just want it in my belly. No other plans are necessary.